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added beginning section of a "Tree Sap" section
===When and how to add===
Many vegetables, such as squashes/gourds and root vegetables contain starches which you may wish to convert to fermentable sugars by including the vegetables in the mash. If added to secondary (such as in the case of beet juice), allow adequate time for sugar/starch re-fermentation as appropriate for the microbes alive in the beer.
==Tree Sap==
Some brewers have experimented with replacing water with tree sap during the brewing process. Using maple sap has been used frequently. According to some brewers, using maple tree sap (not maple syrup) does not give any character to a beer due to its light flavor profile and sugar content (1-5% sugar) before being turned into syrup, while others claim that there is a slight "earthy/woodsy" character imparted. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1582239671804241/ this MTF thread].
Palm sap has been used in palm wine fermentation in Benin, Africa. The pine sap is fermented spontaneously, and often distilled into a palm distilled moonshine called Sodabe. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1462938307067712 this MTF thread] for details and pictures of this process reported by Ryan Deaver, as well as an [http://traffic.libsyn.com/basicbrewing/bbr02-02-17palmwine.mp3 interview with Ryan on BasicBrewing radio].
==General Usage Suggestions==